• 3 hard-boiled eggs, peeled and coarsely chopped
  • 2 Tablespoons finely chopped celery or water chestnuts
  • ¼ cup mayo
  • 1 tablespoon sweet hot mustard (I prefer Beaver brand)
  • 1/8 teaspoon celery salt

A traditional comfort food gets a tasty upgrade
Tales of the Dinner Belle
By Brenda Stanley
There are some comfort foods that just seem to taste better the older I get. I’m not sure if it is my taste buds changing or the fact that I usually experiment with dishes until I think it is even better than the original version. That is certainly true with my egg salad. You may think, what is so special about egg salad? A lot! This delicious and homey dish is even better with a few small changes or upgrades as I call them. The texture and flavor are still very much like the original, but with a little more kick. And this dish is so simple to make. I keep hard boiled eggs in the fridge just for when I get the urge for a sandwich or even just the egg salad on a bed of lettuce. It doesn’t store well, so I suggest using it all at once, which shouldn’t be hard with this tasty and comforting favorite.
Belle’s Egg Salad
3 hard-boiled eggs, peeled and coarsely chopped
2 Tablespoons finely chopped celery or water chestnuts
¼ cup mayo
1 tablespoon sweet hot mustard (I prefer Beaver brand)
1/8 teaspoon celery salt
Mix together the mayo, mustard and celery salt. Stir in the eggs and celery or water chestnuts. Mix well. Place on bed of lettuce or with your favorite bread.